DECAF NATURAL

Our flagship coffee, produced for over a decade where we have been able to create a blend between traditional processing and modern touch with our special fermentations to develop those fruity flavors in the cup. After that we perform the extraction in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1%.

Annex
Dupuy
Green-Room
Melbourne
MENA
NY
Rotterdam
UK
Green Room

Origin

Tolima

Variety

Red & Yellow Caturra

Altitude

1.450

Natural

Our flagship coffee, produced for over a decade where we have been able to create a blend between traditional processing and modern touch with our special fermentations to develop those fruity flavors in the cup. After that we perform the extraction in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1%.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter

Vergel State

Martha and her two sons, Elias and Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel State.